The team at pizza restaurant Pi Shop have been developing a new cooking style for their pizzas and have announced the creation of a new menu, including a Pi Shop Tasting Experience, which will be in place from today, Tuesday 10th April.
Alongside chef/owner Peter Sanchez-Iglesias and development chef Josh Green, Pi Shop chefs have been working to review the method of making their pizzas and presenting the high-quality ingredients they source in the best possible way.
With this in mind, the chefs will bake their Marinara, Margherita and white base pizzas in their wood-fired oven and add the prepared raw or cooked toppings as soon as the pizza comes out on the peel. The residual heat from the pizzas will “melt” or simply warm the produce on top of the pizzas, keeping the ingredients as pure and vibrant as possible.
There will be five Classics and a minimum of four Speciality pizzas on the menu, with the latter driven by micro-seasonal ingredients at the peak of their produce cycle with the starting four listed below. Expect to see all sorts of ingredients announced as new toppings on the menu in the coming months (Galician beef or truffles, maybe…?) on what will be a constantly changing speciality pizza list:
Classics:
Margarita
Marinara
Meat feast
Hawaiian
The “JR”
Speciality:
Carbonara on a white base
Wye Valley Asparagus with egg yolk and 36-month parmesan on a white base (pictured)
Chew Valley Smokehouse Smoked Salmon, ewe’s curd and lemon on a white base
Marinated red pepper and parsley
Starters and sides include Cobble Lane Cured charcuterie and Bristol Cheesemonger cheese boards, garlic sourdough, olives, tomato & mozzarella salad, Severn Project salad and house-made herb dip.
There will also be a new option for pizza lovers to indulge in a Tasting Experience based on two people sharing. This menu will include a charcuterie & cheese board, olives, three tasting-sized pizzas of your choice from the Classics or Speciality menus, salad, dip and Pi Shop’s seasonal soft-serve ice cream to finish (currently served with wood-fired Yorkshire Rhubarb). Pizzas will arrive at the table one after the other, fresh from the wood-fired oven.
Explaining the changes, Peter Sanchez-Iglesias says:
“The whole idea is to make a change to ensure we are creating the most delicious pizzas we can with best ingredients possible. Plus, seasonality will drive some of our most exciting signature pizzas ever.
“For us the sky is the limit when it comes to use of quality ingredients from all over the world and we wanted to really push ourselves and what we can create and not be restrained by any conventional ideas of what pizza should be.
“We also needed to listen to feedback from customers and address the balance of the crust to the toppings so we’ve reduced the crust sizes, upped the toppings and we’ll also ensure we always have some epic veggie options too.”
Seasonal cocktails have been also added to the drinks menu. Joining the classics already offered by the team are speciality cocktails of gin, lemon juice, house-made honey & herb syrup, grapefruit bitters and Prosecco; a sweet vermouth, gin, house-made orange bitters and honey & herb syrup cocktail; and lastly cognac with roasted pine nut syrup and Peychaud’s Bitters.
There are also new opening hours at the Pi Shop from Tuesday 10th April, as follows:
Tuesday, Wednesday, Thursday – 5pm-10.00pm
Friday 12noon-3pm, 5pm-10.30pm
Saturday -12noon – 10.30pm